Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter
Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, filet with giant prawn, pan sauce and béarnaise compound butter. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter is something that I have loved my whole life. They’re fine and they look fantastic.

The fail-proof method to cooking the perfect filet mignon in a cast iron skillet with herb butter. Reviews for: Photos of Manhattan Filet with Pan Sauce Bordelaise. I used half the pan sauce added more red wine reduced it in the sauté pan added the butter and it was Since they were filet mignons didn't have scraps for Bordelaise but I topped themw/Bearnaise sauce and served with. A traditional béarnaise sauce is not high in carbs, but is extremely high in fat.

To get started with this recipe, we must first prepare a few ingredients. You can have filet with giant prawn, pan sauce and béarnaise compound butter using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter:
  1. Take 2 (6 oz) filet
  2. Make ready 4 giant (colossal) prawns (cleaned)
  3. Get Béarnaise sauce (see my recipe)
  4. Get 2 sticks butter
  5. Make ready Large minced garlic
  6. Make ready Old bay

Blender Bearnaise Sauce: Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Blend yolks and bearnaise reduction together in a blender. A pan sauce feels like something you read on a menu, doesn't it?

Instructions to make Filet with Giant Prawn, Pan Sauce and Béarnaise Compound Butter:
  1. Preheat your oven to 350
  2. For the Béarnaise sauce. I used my leftover Béarnaise sauce that I had in the fridge so it was more firm like a compound butter. I take it out a couple hours ahead of time to reduce the chill but will still have a good firmness to it.
  3. Is a small pot add the butter, garlic, 2 tap old bay and heat through until it comes together
  4. Add a couple tbsp butter to your oven safe pan and heat until bubbly. Add the shrimp in the shells and sear for about a minute a side then add to you poaching liquid and cover on low
  5. Season your filets with salt and pepper and in the same pan you seared the shrimp add another tbsp of butter and sear the filets until golden brown on both sides. Add to the oven and cook for about 10 minutes for medium rare
  6. Take the filets out of the oven and set aside to rest. At that time add another tbsp of butter and whisk with the juice in the pot to make the pan sauce. Plate the filet. Remove the shrimp shells but not the tail shell and plate around the filet. Pour in some of the pan sauce and add a dollop of cold Béarnaise sauce, sprinkle some dried tarragon and serve.

Blend yolks and bearnaise reduction together in a blender. A pan sauce feels like something you read on a menu, doesn't it? A bit of fancy chef magic that should only be attempted by trained professionals. Mushroom Pan Sauce: In addition to (or instead of) shallots, add a cup of thinly sliced mushrooms. Sauté until golden, then proceed with the sauce.

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